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Grilled Cod
From The encyclopædia of practical cookery, 1890
Serves 4
Serve with fish sauce.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
45Calories
1 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories45 kcal
Protein1.4 g
Carbohydrates12 g
Fiber2.7 g
Sugars4.4 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.1 mg
Potassium180 mg
Calcium32 mg
Iron0.6 mg
Magnesium12 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline7.1 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 426. The excerpt below is the record exactly as published.
Grilled Cod. — Put 1 pint of sweet oil into a dish, with two onions cut in slices, two bay-leaves in small pieces, a few sprigs of parsley, a little thyme, the strained juice of two lemons, and grated nutmeg, salt and pepper to taste
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